Ingredients:

  • 8 lb bone-in prime rib roast, tied
  • 3 tbsp kosher salt
  • 2 tbsp coarsely cracked black pepper
  • 1 cup unsalted butter, softened
  • 8 cloves garlic, minced
  • 2 tbsp fresh rosemary, finely chopped
  • 2 tbsp fresh thyme, finely chopped
  • 1 tbsp Worcestershire sauce
  • 2 cups beef bone broth
  • 1 cup dry red wine
  • 2 tbsp cold butter, cubed

Instructions:

  1. Remove the roast from the refrigerator 2 hours before cooking to bring it to room temperature. Pat the meat extremely dry with paper towels.
  2. Rub kosher salt and cracked black pepper over all sides of the beef. In a small bowl, combine softened butter, garlic, rosemary, thyme, and Worcestershire sauce. Slather the herb butter over the entire roast, focusing on the fat cap.
  3. Preheat oven to 250°F (120°C). Place the roast on a wire rack inside a roasting pan, fat side up. Insert a digital thermometer probe into the thickest part of the meat.
  4. Roast until the internal temperature reaches 120°F (49°C) for medium-rare, approximately 2 hours and 15 minutes.
  5. Remove the roast from the oven and tent loosely with foil. Increase oven temperature to 500°F (260°C).
  6. Once the oven reaches 500°F, return the roast to the oven for 6 to 10 minutes until the exterior is deeply browned and sizzling.
  7. Remove from oven and let the meat rest for at least 30 minutes before slicing to allow juices to redistribute. Final internal temperature should be 130°F–135°F.
  8. While resting, prepare the red wine jus by simmering beef broth and red wine in a saucepan until reduced by half, then whisking in cold butter.